Creamy salmon tagliatelle
Bring a pot of salted water to the boil and cook the tagliatelle according to the package instructions. Drain, reserving about 100ml of the pasta water.
Heat the oil in a frying pan over a medium heat. Cook the onion for 5-7 minutes until soft, then stir in the garlic and cook for another minute more.
Stir in the crème fraiche, lemon zest and peas. Bring the mixture to a gentle simmer, then stir in the tagliatelle and reserved pasta water/
Stir through the salmon and chives and serve hot.
- 300g tagliatelle
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 200ml reduced fat crème fraiche
- - Zest and juice of 1 lemon
- 200g frozen peas
- 2x John West Pink Salmon
- 2 tbsp chives, snipped or finely chopped
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